Tripe HT MC
4 Hot Offal Pork
Alcohol Pulses Herbs Main Course
Garlic Cloves, finely chopped
tbsp Olive Oil
tbsp Spanish Pimentón (or paprika)
Chorizo Sausage, sliced
Spanish Morcilla (blood sausage), left whole
dry white Spanish Wine
teasp fresh Thyme Leaves
pinch ground Nutmeg
Small Chilies, chopped
cooked Chickpeas, drained
tbsp freshly chopped Parsley
Soak the tripe in water or milk for 10 minutes, rinse thoroughly and drain well.
Cut into 5cm /2 inch squares.
Heat the oil n a large heavy saucepan until very hot, add the onions and garlic
and sauté until lightly golden.
Add the pimentón, tripe, chorizo and wine, bring to the boil then stir in the
tomatoes, thyme, chilli, bay leaves, cloves, peppercorns, nutmeg and a pinch of
salt. Mix well.
Add the morcillas, reduce the heat and cook over a very low heat for 1-1/2 to 2
hours until the tripe is tender.
Discard the bay leaves, stir in the chickpeas and cook gently for a
further 5-10 minutes until heated through.
Garnish with the parsley before serving.
Types of Offal
Recipes with Alcohol
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.